Title:
PRODUCTION OF LIQUID FOOD
Document Type and Number:
Japanese Patent JP3118408
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain a liquid food having low viscosity, capable of preventing precipitation and separation of a raw material, excellent in texture, taste and refreshing feeling and useful for sauce, etc., by adding a thickening substance capable of lowering thickening property when heating to a water-insoluble raw material, etc., and treating the mixture under specific conditions.
SOLUTION: Preferably 0.05-0.5wt.% thickening substance such as guar gum or gelatin is added to a raw material liquid containing at least water and a water-insoluble raw material such as a fibrous raw material or a meat and these materials are mixed under stirring and the water-insoluble raw material is nearly uniformly dispersed into the raw material liquid as a viscous material having viscosity capable of retaining dispersing state and, as necessary, other raw material is added thereto and the viscous material is packed and hermetically sealed in a container and heat treatment is applied to the interior of the container so as to lower the viscosity to provide the objective liquid food capable of eating at a low temperature region. Furthermore, the viscosity of the viscous material is preferably ≥250cp.
Inventors:
Hiroshi Nagano
Kumi Sakane
Kumi Sakane
Application Number:
JP7131396A
Publication Date:
December 18, 2000
Filing Date:
March 02, 1996
Export Citation:
Assignee:
House Foods Co., Ltd.
International Classes:
A23L23/00; (IPC1-7): A23L1/39
Domestic Patent References:
| JP7322866A | ||||
| JP347055A |
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